In the oven

In the oven

By
Michele Curtis
Contains
22 recipes
Published by
Hardie Grant Books
ISBN
9781742700229
Photographer
Gorta Yuuki

We all have our preferred meat for roasting, whether it’s chicken, beef or pork or the Aussie classic, lamb, and each has it own merits. Whatever you choose, it’s essential to use a good-quality, large roasting dish, big enough to take the joint of meat and loads of potatoes. There are several elements to a good roast. You should always choose top-quality meat with a good amount of fat to add flavour and keep it moist. Meat cooked on the bone – such as racks, ribs, shoulders and leg – will be much juicier and have a bett er flavour than a boned roast.

Featured Recipes in this Chapter

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